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Soups, Snacks and Starters
PUMPKIN SOUP
Serves: 4
Ingredients:
1 kg pumpkin, chopped and peeled
1 onion, diced
2 cups chicken stock
1 teaspoon curry powder
pepper
Method:
Place pumpkin and onion in 2-litre casserole dish.
Cover and cook on P10 for 10 minutes. Add chicken
stock, curry powder and pepper. Cook on P10 for 10
minutes. Cool slightly. Purée pumpkin and liquid in
blender or food processor. Pour into individual
serving dishes and garnish with chives.
MUSHROOM SOUP
Serves: 4
Ingredients:
1 tablespoon butter
250 g mushrooms, sliced
1 tablespoon flour
2 cups chicken stock
1
⁄
4 cup white wine
1 teaspoon mustard
1
⁄2 cup cream
Method:
Place butter and mushrooms in 2-litre casserole
dish. Cover and cook on P10 for 3 to 5 minutes. Add
flour, stock, wine, mustard and cream to
mushrooms. Mix well. Cover and cook on P10 for 6
to 8 minutes, stirring halfway through cooking. This
soup can be puréed, if preferred.
CRAB AND CORN SOUP
Serves: 4 to 6
Ingredients:
1 onion, finely chopped
450 ml boiling chicken stock
1 can (300 g) creamed corn
salt and pepper
1 can (170 g) crabmeat, drained
150 ml milk
chopped spring onion for garnish
Method:
Place onion in 3-litre casserole dish. Cook on P10
for 2 to 3 minutes. Add chicken stock, corn, salt and
pepper. Cook on P10 for 2 to 3 minutes. Add crab
meat and milk. Mix well. Cook on P10 for 3 minutes.
Sprinkle with spring onion. Serve.
Pumpkin Soup
P
EA AND HAM SOUP
Serves: 6 to 8
Ingredients:
500 g split peas
2 cups water
500 g ham or bacon bones
1 bay leaf
3 cups water, extra
2 rashers bacon, rind removed
1 medium sized carrot, peeled and
diced
1 large onion, peeled and diced
1
⁄2 teaspoon thyme
6 cups chicken or bacon stock
Method:
Soak peas in 2 cups of water for at least 1 hour.
Drain.
Place peas and 3 cups fresh water in 4-litre
casserole dish with bones and bay leaf. Cook,
covered, on P7, for 10 minutes. Reduce power to P6
and cook for further 30 to 35 minutes. Remove meat
from bones and set aside. Discard bay leaf. Place
meat from bones, carrot and onion in a small dish.
Cook on P10 for 2 minutes. Add vegetables, bacon,
thyme and stock to split peas. Cook on P10 for 10
minutes. Reduce power to P6 and cook for further 15
minutes. Serve hot in individual bowls. For a
smoother consistency, you may like to blend or
purée soup.
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Cooking Guide